This recipe comes to us from Elizabeth Griffith.
1 cup gluten-free flour mix with a bit of chick pea flour thrown in (tapioca, brown and white rice flour, potato starch, chick pea flour, ½ teaspoon of xanthan gum/cup)
½ cup tapioca flour
1 teaspoon baking soda
2 teaspoons baking powder
3-4 Tablespoons sugar
Sift all this together and add 2 medium large, ripe, well-mashed bananas (¾ cup - 1 cup) and mix well. Add chick pea flour until the dough is just barely non-sticky drop onto oiled baking sheet, and bake at 400 degrees for 12 minutes.